Last year, I posted my method for home-movie popcorn. I still make that variety, but I've been playing around with silly toppings again lately, and found a few more that I think are winners.
I'm reprinting the method - but if you want the original parmesan/paprika toppping, you'll have to go back to the original post!
Heat the olive oil over medium-high heat. Drop a single kernel of popcorn in. When it pops, your oil is hot enough. Add the rest of the popping corn, cover, and shake. You needn't shake violently - a gentle back and forth rocking will do. Enjoy the sound.
When popping slows to 1-2 pops a second, turn off the heat and turn the popcorn into a bowl big enough for tossing 4 quarts of popcorn. Important: you need to dress the popcorn while it's still really hot. If you need a few minutes, pop the bowl into an oven that's set to 200F.
Curried popcorn - enough for a batch made with 1/4 unpopped kernels
1 tsp pumpkinseed oil
2-4 tsp olive oil
2-3 tsp Sri Lankan curry powder
While the popcorn is still hot, drizzle the pumpkinseed oil slowly. Toss popcorn well. Add 2 tsp olive oil, and toss. Add curry powder. Toss. Add the remaining olive oil, and more curry powder & salt to taste. Toss. Stop with the salt and curry powder just before one bite is perfect - the spices will build as you eat the bowl.
Silly Japanese popcorn - enough for a batch made with 1/4 unpopped kernels
1 tsp toasted sesame oil
2-4 tsp olive oil
2 tsp powdered sushi vinegar
1-2 tbsp of your favorite sprinkle (I used a simple Nori one)
While the popcorn is still hot, drizzle the sesame oil slowly over it. Toss popcorn well. Add half the powdered sushi vinegar and a generous shaking of sprinkle. Add 2 tsp olive oil, toss well. Adjust sprinkle, salt, and vinegar powder levels to taste. (Particularly nice with an Asahi.)Posted by shock on January 18, 2005 | TrackBack